New York Times Turkey Chili

I have been embracing chili this winter. It's such a great meal on a cold day, and makes for the best leftovers. I personally think it tastes even better on day 2. Adding a bunch of toppings makes this feel like a full meal.

Recipe from New York Times

1 tablespoons olive oil
1 pounds ground turkey, dark and white meat
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large red bell pepper, chopped
1 cup chopped celery
1 jalapeño, seeded and diced
1 tablespoon chopped fresh oregano (or sub 1 tablespoon dried)
2 bay leaves
3 tablespoons chili powder
2 teaspoons cumin
3 cups canned diced tomatoes
2 cups chicken broth
Salt and pepper, to taste
2 15-oz cans kidney beans, rinsed and drained
 
Toppings (these are not all NYT recommendations, but make great add-ons):
Cheddar cheese (or melting cheese of your choice)
Sour cream
Lime wedges to squeeze
Chopped cilantro
Chopped avocado
Fritos
 
Heat a large pot or Dutch oven over high heat. Add the oil, and once warm, add the onions and sauté until lightly browned. Add the turkey and cook until browned, about 5 minutes, breaking down any large chunks.
 
Add the garlic, bell pepper, celery, jalapeño, oregano, chili powder and cumin. Mix to combine thoroughly and cook 5 minutes.
 
Mix in the tomatoes, chicken broth, salt and pepper. Bring chili to a boil, then reduce to a simmer. Cook for 15 minutes, stirring occasionally.
 
Add the beans and cook another 10 minutes, mixing occasionally.

Serve with your preferred toppings.

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